The first time I tried this, the eggs shouldn't have been in the dough, but it didn't affect the fermentation.The bread rises quickly when baked, one by one, and feels extra soft after it comes out of the oven.Due to the large amount of sugar used, the bread is easily colored, and without paying attention, the color is too heavy! I was going to decorate the surface with holy fruit pulp, but it didn't feel good, and I temporarily hurried to make buttermilk, the first time I made buttermilk, I didn't have much experience, the particle size is uneven, but the taste is good, the milk smells good.The last time I made a braid, there was a step backwards, causing the shape of the braid to look very awkward, today I did it again according to the correct procedure, the fruit really looks better than the last time! The surface of the two pieces of dried bread is also very cute, the color looks very cheerful, even if it fits the scene of the New Year! This is probably the last bread I made last year, the next thing to prepare for the New Year, I suddenly wanted to eat a pot of bean sandwiches, I decided to eat a few days later.I don't know what you're cooking for New Year's? I'm cooking some meat and vegetable buns at home, but there's only a small part of the meat buns, it doesn't feel as good, there's a lot of vegetables, the filling is what my mother and I specified, mushrooms, tofu, carrots, chickpeas, black beans, it's good to eat.Yes, black cabbage, you don't know what it is, do you? It's white cabbage leaves. Oh, cabbage leaves that are dried after boiling water, the bag is really good, we boil this stuffed bag every year.It's New Year's Eve, everyone is busy, I don't know if I'll have time to post recipes next time.

WHAT YOU NEED

Ingredients

140 grams of flour
100 grams of wheat flour
18 grams of unsalted butter
50 grams of whole eggs
50 g of white sugar
2 grams of salt
3 grams of yeast
80 grams of milk
30 grams of water
A moderate amount of yogurt
A little bit of egg yolk on the surface

How TO MADE Chinese milk thistle pack

Steps 1 to 4

1. Put 80 grams of milk and eggs in a wrapped bucket.

2. (Eggs shouldn't be added, they should be added to the main dough.)

3. ）

4. Add 100 grams of medium-strength flour and yeast.

Steps 5 to 8

5. It is mixed with chopsticks and fermented with a preservative film.

6. A well-fermented dough will have many small holes.

7. Because the dough is thin, it's a small hole.

8. Add 140 grams of flour, 30 grams of warm water, 50 grams of fine sugar, 2 grams of salt.

Steps 9 to 12

9. Stir slightly with a scraper, and you'll have no dry powder.

10. Select a scrubbing program to start scrubbing.

11. After 15 minutes, add the softened butter and stir for another 15 minutes.

12. It's nice to be able to pull out such a tough, smooth film.

Steps 13 to 16

13. Take the dough out, roll it up, put it in a bowl, cover it with a preservative film.

14. Fermentation is up to 2-2.5 times larger, the surface of the dough is lightly pressed with finger glue, the finger marks do not recover quickly and do not collapse, which represents the correctness of fermentation.

15. Take out the fermented dough, exhaust it, roll it around, and let the lid loosen for about 15 minutes.

16. Take a loose dough, open it, pull out the squares, and form a square.

Steps 17 to 20

17. The surface is pressed thinly at the bottom, rolled up, and squeezed tightly at the mouth.

18. Rub it gently, rub it long.

19. The growth bar can be rubbed three times.

20. Take one, rub it again, and put it in a hexagon.

Steps 21 to 24

21. A loose knot.

22. With your left hand, pinch the circle below and turn left.

23. Finally, bring the tail closer together and squeeze the interface.

24. Put it in the oven.

25. Put in a warm oven, put a plate of hot water on the bottom, ferment it to 1.5-2 times, mix the egg juice and water in a ratio of 1:1, brush on the bread dough, sprinkle the milk crumbs.

26. Preheat the oven, put a cup of hot water on the bottom layer, 180 degrees, heat the middle layer, bake for 18 minutes, cover the surface with tin paper after coloring.

27.

Handy cooking tips

　　1 t of liquid is added according to the water absorption of the flour.The temperature and time of baking are adjusted according to the temperament of the oven.This type of dough contains a large amount of sugar, it is easy to color, it should be observed during baking, it should be covered with tin paper in time after the color is satisfied.Don't put eggs and sugar powder in the dough, just add liquid flour and yeast so that the yeast is fully fermented.When making the dough, the flour and the liquid can be separated into a part to make the dough, the thickness is irrelevant, as long as the fermentation is good.Simply put, the ingredients are the same, just let some of the dough ferment first.Medium dough can delay the aging of bread and make it taste softer.